5 foods that should never be vacuum sealed and it is important to take into account – Enseñame de Ciencia

Do not vacuum seal.

Vacuum sealing is a great solution to keep food fresh for much longer, however, there are some foods that are better not kept that way. Here are five foods you shouldn’t store under vacuum.

soft cheeses

It can be a very good idea to store this type of dairy under vacuum, but this only applies to hard ones, since soft and moist ones will be better stored in another way. Types of cheeses such as blue, mozzarella or other soft cheeses are very prone to mold when stored in this way. If you have any doubts regarding whether the cheese you bought can be stored under vacuum, check if the packaging specifies whether it is pasteurized, wet, sticky or liquid, since if so it is better not to vacuum seal.

raw onions

Raw onions are not a good choice for vacuum sealing. The same gas that the onions generate when they are cut is generated inside the vacuum, which can cause some leaks and also spoil.

raw mushrooms

If you have a handful of raw mushrooms, it is better not to store them in this way, since they maintain maturation cycles similar to those of some vegetables, so when they are raw they tend to ripen much faster, therefore, they also decompose more quickly. If you want to vacuum seal them, we recommend cooking them first.

fresh bananas

It may seem like a good idea to save bananas with these types of techniques, but you’d better think twice before doing so. Due to the ripening of these fruits, it is best to avoid vacuum sealing them. These types of storage techniques will not be good, so it is best to prevent spoilage by freezing them.

whole apples

Vacuum sealing the apples may be a good idea, but it is only good when they are not whole. If you decide to apply this technique to these fruits, we recommend that you cut them into slices before doing so, and if you want to preserve their red color, apply a layer of lemon juice.

How to prepare food for vacuum sealing

Vacuum sealing can be a good solution for storing food, and fortunately there is a way for those that are not recommended to be stored in this way to be prepared to do so. For this First Food Machinery recommends a technique that will allow most foods to be stored by means of blanching, mentioning that it is a cooking process in which a food product, usually a vegetable or fruit, is immersed in boiling water, removed following a short interval and then plunged into ice water or placed under cold running water to stop the cooking process. Blanched foods must be dried properly. Therefollowing, they can be vacuum sealed and safely frozen for later use. Vegetables that require this process generally belong to the Cruciferae or Brassicaceae family and include vegetables such as:

• Arugula
• col china
• Broccoli
• Brussels sprouts
• Cabbage
• Cauliflower
• radishes
• turnips

Share science, share knowledge.